Monday, December 28, 2009

Check out Adam Kuban's summary of his best of 2009, from the Slice blog. Pizzeria Bianco is indeed transcendent. I do my best to copy the Rosa at home, but I make it with salami. Bianco's will also add salami to it, if you ask. I think the salami adds just a little extra bite to go with the saltiness of the pistachios...

Bianco's is the only one of the Top 8 that I've had, although I'm hoping to get to New Haven and Seattle in 2010.

Here's a picture of the most recent one I made, not that I'm angling for a position in Adam's best list (although he's welcome to join us in Texas on a pizza tour of the future).

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Welcome

Hi! My name is Mark Graban. I started this blog to help document the construction of the two backyard wood-burning pizza ovens I've built over time. I also maintainit as a place to share links I've found on the topic. Both the pizza making and the blog are a hobby, I hope you find this useful.